How to Make It

Step 1

Cook the pasta according to the package directions. Drain and reserve.

Step 2

Combine the ricotta, lemon zest, and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.

Step 3

Warm the olive oil with the thyme in a pot over medium until fragrant. Add the garlic, onion, and remaining salt and pepper. Cook over medium until just tender, about 5 minutes. Add the squash and mushrooms; cook, partially covered, until the squash is tender, 10 to 12 minutes. Stir in the kale. Add the broth and simmer 15 minutes.

Step 4

Stir in the noodles to warm and serve, garnished with the seasoned ricotta and basil.